Classic Vanilla Swiss Roll

April 19, 2026

A light, airy sponge cake rolled with a sweet fruit preserve.

Ingredients

For the Sponge Cake:
4 Large Eggs (at room temperature)
120g Granulated sugar
120g All-purpose wheat flour (sifted)
1 tsp Pure vanilla extract
1 pinch Fine salt
For the Filling & Garnish:
150g–200g Strawberry or raspberry jam (high quality)
Powdered sugar (for dusting)

Professional Instructions

1. Prepare the Equipment
Preheat your oven to 180°C (350°F). Grease a standard jelly roll pan (roughly 25x35 cm) and line it with parchment paper. Grease the top of the paper as well to ensure a clean release.
2. Whip the Eggs and Sugar
In a large bowl, combine the eggs and sugar. Using an electric hand mixer or a stand mixer, beat on high speed for about 5–8 minutes. The mixture should become thick, pale, and reach the "ribbon stage" (where the batter falling from the whisk leaves a trail on the surface for a few seconds). Mix in the vanilla extract.
3. Fold in the Flour
Sift the flour and salt over the egg mixture. Using a rubber spatula, gently fold the flour in using a figure-eight motion. Be careful not to deflate the air you just whipped into the eggs. Fold only until no flour streaks remain.
4. Bake
Pour the batter into the prepared pan and level it out with a spatula. Bake for 10–12 minutes or until the sponge is golden brown and springs back when lightly touched.
5. The "Pre-Roll" (The Secret Step)
While the cake is still hot, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the hot cake and the towel together. Let it cool completely in this rolled position.
Note: Rolling while hot prevents the cake from cracking later.
6. Fill and Final Roll
Once cool, gently unroll the cake. Spread the jam in an even layer, leaving a small border at the edges. Roll the cake back up tightly (this time without the towel).
7. Garnish and Serve
Trim the uneven ends with a sharp serrated knife for a professional look. Generously dust the top with powdered sugar before slicing.
Pro Tips for Success
Room Temp Eggs: These reach a much higher volume when whipped compared to cold eggs.
Don't Overbake: If the sponge gets too dry or crispy in the oven, it will crack regardless of how carefully you roll it.
Warm the Jam: If your jam is too thick, stir it vigorously or warm it slightly in the microwave so it spreads easily without tearing the delicate sponge.